Lychee Martini
A fruity and sweet cocktail ∙ Stir ∙ 3 min ∙ 25.3% ABV ∙
The Lychee Martini is a stirred mix of London dry gin, vodka, lychee liqueur and dry vermouth with a dash of Creole-style bitters, garnished with a lychee.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 25 mlVodka 25 mlLychee liqueur 25 mlDry vermouth 15 mlCreole-style bitters 1 dash
- Strain into the chilled martini glass
- Garnish with a lychee
Tips
- Use a fresh or well-drained canned lychee for the garnish so it doesn't dilute the drink as it sits.
History
The Lychee Martini emerged in New York City in the early-to-mid 1990s, part of a wave of flavored martinis that also produced the Cosmopolitan and the Appletini. Its exact origin is disputed among several claimants. Many accounts trace it to Sake Bar Decibel, a Japanese sake bar that opened in Manhattan's East Village in 1993. There, owner Bon Yagi introduced a lychee syrup-flavored vodka martini he said had already been served at his brother's bar in Tokyo, though a later Decibel manager credited an in-house predecessor with inventing it on-site. Others point instead to Clay, a Mott Street restaurant where chef Edward Lee served a version built from lychee liqueur, soju, and lychee juice, or to Vong, Jean-Georges Vongerichten's fusion restaurant, while Indochine, open since 1984, has long served a related lychee saketini.
From these downtown bars, the drink spread through the 1990s and 2000s into Asian-fusion restaurants and nightclubs such as Tao, Ruby Foo's, and Nobu, becoming a signature of that era's cocktail scene. It later fell out of critical favor and has more recently been revived by a new generation of bartenders.
FAQ
What alcohol is in a Lychee Martini?
Two spirits: London dry gin and vodka, 25 ml each. With lychee liqueur and a little dry vermouth, the drink sits at about 25% ABV.
Is a Lychee Martini better with gin or vodka?
This recipe uses both, in equal parts. The gin adds juniper; the vodka adds strength without flavor, so the lychee comes through clean.
Which vermouth is best for a Lychee Martini?
Dry vermouth, which is what this recipe uses. Its herbal, slightly bitter edge cuts the sweetness of the lychee liqueur; sweet vermouth would push the drink toward dessert.
How do you make a Lychee Martini?
Pre-chill a martini glass, then stir the gin, vodka, lychee liqueur, dry vermouth, and a dash of Creole-style bitters together with ice. Strain into the chilled glass and garnish with a lychee. Stirring keeps the drink clear and silky rather than aerated.
